The Wolf Pack Cookbook is now available

I’m please to announce that The Wolf Pack Cookbook is now available to members of the pack. You’ll wonder how you ever managed without it. :yes:


  • Chapter 1: Introduction 3
  • Chapter 2: Cooking with Staples 4
  • Chapter 3: Breads 8
  • Chapter 4: Soups and Stews 24
  • Chapter 5: Canning 42
  • Chapter 6: Breakfast 61
  • Chapter 7: Dinner 75
  • Chapter 8: Dessert 122
  • Chapter 9: Spice Mixes, Sauces, Dressing, and Marinades 139
  • Appendix A: Conversions 165
  • Appendix B: Substitutions 167

Download your copy of Your Copy of The Wolf Pack Cookbook now for just $9.99 – If you’re not satisfied with the e-book after 30 days, just let me know and I’ll refund your money—that’s how confident I am that this resource will make a valuable impact with your preps and in your kitchen. You can’t lose.

Buy Now

About M.D. Creekmore

M.D. Creekmore is the owner and editor of He is the author of four prepper related books and is regarded as one of the nations top survival and emergency preparedness experts. Read more about him here.


  1. The Other Ellen says:

    Thanks to both you and Gayle for putting this together for us!

  2. Just downloaded the Wolf Pack Cookbook. Can’t wait to try some of the recipes. Thanks for putting it together and making it available.

  3. blindshooter says:

    Got it!

    I need all the help I can get with feeding myself. I can cook pretty good, just have trouble with variety in meals and amounts since I’m alone again.

    Thank you M.D. and Gayle

  4. Got it and it looks good! I’m starving!

  5. Thanks so much for putting this together for the Wolf Pack. I know it will help us out tremendously…..Have gotten mine.

  6. Copperhead says:

    Just downloaded my copy of the Wolf Pack Cookbook…looks great and well organized. Many thanks to M.D. and Gayle for making this possible. Am excited to get cookin’!

  7. Just downloaded. I’m on page 23 and regretting I skipped breakfast & lunch. I think I’ll start with the blueberry muffins for tonight. Gayle & MD, great idea. Maybe a followup book next year?

    • Em,

      Thanks for the positive feedback. I think it would be interesting to do a “how to” book on food–e.g., how to prep a rabbit or squirrel for cooking, how to make cheese, how to make sauerkraut, how to make vinegar, to to process sugar cane into sugar, how to make maple syrup, how to make coffee from acorns, how to prepare rose petal or blackberry tea, etc.

      What other how-to’s have I left out?

      • Actually, I think how to process sugar beets into sugar might be more appropriate for most of us. Here in the north I can grow beets without much problem, but I think sugar cane miught have some growing season issues.

        • We have an 1800s working farm down the road–it’s a state park now. I’ve marked on the calendar that Dec. 3 there will be a cane syrup demonstration. There was acres and acres of sugar cane around here.

          I forgot that cane doesn’t grow up north. I’ve never seen a sugar beet. LOL. Any such project would need to include a more general approach–how to make sweeteners.

          The three essential ingredients for preserving food (based on my very incomplete research) are sugar, vinegar and salt. Anyone who can make all three will be in good shape.

          If (or when) society collapses, we will dip into our food stores. At some point, those stores are going to run out. And we need to know how to make basic ingredients ourselves. If you cannot make salt (or trade for salt), you will die.

          This is where I am headed in my thinking–what skills do I need to acquire in order to grow/make the basics myself.

          • Hunker-Down says:


            I’ve never seen a sugar cane, or a lint picker. Do they run on batteries?

          • Kate in GA says:


            I can help in a lot of these tasks! I know how to do them!!

            • Kate,

              That’s awesome. We should ask M.D. what he thinks about such a project. Would it be best for you to write up an article and submit it as a guest post? Or should I write up something posing the question: what food-related skills will we need after the collapse of society? We have already seen that we will need to be able to construct an oven. If we can’t bake bread, then all this wheat we are storing isn’t going to be put to its best use.

              I would be willing to write up such a generic post, and then let the pack say what they think will be essential.

              M.D., what do you think?

          • Gayle – I’m looking forward to hearing what the park has to teach you on sugar cane processing. I think it’s about the same as processing sweet sorghum to a point, but processing sorghum from molasses to actual refined sugar is practically impossible on a home level and I’ve always wondered if sugar cane has the same limitations.

            • K Fields,

              I will write up a little article on the process and send it to M.D. The farm has fields of sugar can, and a “turn-thing” that you hook up a mule to. (Sorry, I have no idea what this is called. But it is fairly large. I assume it’s a grinder of sorts. LOL. I’ll get the proper terminology when I visit.)

            • The big “turn-thing” is a vertical crusher or mill depending on where you’re from. I assume it’s comparable to a sorghum mill, which has 3 adjustable rollers that are rotated by way of a long arm historically attached to a mule. As the mule walks around the mill turning the gears, the “canes” are fed between the rotating rollers, which crushes them and releases the juice. (Think of a giant laundry hand ringer) This though has always been the problem of small-scale sorghum production. The pressure required to crush the stalks is immense and small mills rarely can do the job. The juice is then boiled the same way maple sap is to remove the excess water till you end up with a thick sweet molasses.
              It’s after that process that really interests me and I hope you’ll find the answer to – Is there a simple way to process that molasses (or whatever it’s called when processing sugar cane) to make a form of granulated sugar? Or will we need to come up with a conversion chart where x tablespoons of molasses (or maple syrup or honey, etc.) = x tablespoons of granulated sugar.

            • K Fields,

              I will get the answers. (Your description of the “thingie” is right on the mark. I will be sure to take pictures when I go.)

  8. This looks great!
    Appendix A alone is worth it.

    Many thanks!!!

  9. When you make a binder for this cookbook go purchase large envelopes and punch them to use as divers. Cut the top of the envelopes at an angle. Then if you are in the mood use those tab things on them for titles for the sections.
    Now you can go directly to the section you want and you will be able to put recipes that you have written on file cards or cut out of magazines etc in the envelopes. Or the direction for cooking staples like rice, or beans (remember everyone like kids, grandkids don’t know this yet), but anyway stuff off of packages that you have stored in buckets or foodsaver bags. I have things cut from the oat box, flour bag, etc that will end up in one of these envelopes.
    But anyway you get the idea.

    • Forgot you can list what you have put in the envelope on the divider envelope.

      • Hunker-Down says:


        That’s a great idea. If I wasn’t so dang lazy I would organize all our survival binders using your method. As a pack rat, it will provide many more places to stuff stuff into. What are the measurements (length, width) of the envelopes you use?

        • Hunker down
          Well the same size as the paper that goes into a binder.
          Manilla envelopes are the strongest.
          You just punch holes the same as for the paper and put them in the binder.

          • Lint Picker (Northern California) says:

            Binder paper is usually 8.5″ x 11″. Manilla envelopes come in even sizes: 8×10″ or 10×12″ and so forth. Probably an 8×10 manilla envelope would work best.

  10. KansasProud says:

    Thank you Gayle for going to so much work!! Have printed my copy off and really looking foward to trying some of the recipes.

    Thanks Gayle and M.D.!!

  11. Hunker-Down says:

    Thanks Gayle and M.D.!!!

    Downloaded the cook book, I like the building block approach in the intro. that shows if I have a few items I can make some things but not others. That made me realize that with all the items we have in storage we still are not ready to bake bread! Skimmed through everything else on my way to the dessert section. Looks “plum snug”, I think.

    BTW, I can’t find any data on ‘plum snug’. Given Gayle’s background as a reporter, I thought it might be a print media term, but they didn’t return my calls. I looked in medical reference books thinking it might have to do with installing a new hip or something but that was a dead end.
    Turns out that it has something to do with womens shoes in Australia. I’m clueless again. What are you Southners trying to do to this cheesehead?

    Great book, worth three times the price. It will save lives.

    • Hunker-Down,

      That’s an expression my grandmother used to use–plum sung and happy as could be. Come to think of it, I don’t recall ever hearing anyone else use it.

      Thanks for the feedback. Once I got my one-year supply of the basics, I started learning how to cook with it. That’s when I realized how little you can actually make with just wheat, salt, beans, and the like. It’s incredibly important to think through what you plan on making with the ingredients you have on hand. And then to consider what else you might want to make, and what ingredients you will need to make these extra meals.

  12. Looks like I’ll need to be going into town this week to use the deli’s high speed connection to download myself a copy.
    Congrats Gayle, on all the work you did to get this out.

  13. GardenMom says:

    I was expecting a cookbook with recipes for when TSHF. Some of these will be good for that purpose, but some require an oven (many of us won’t have that), a blender (electricity down?), and fresh orange juice (for example). Some look great, complete with recipes for make tortillas (can do on camp stove), using a tube of Ritz crackers (in my food storage), and recipes that don’t call for eggs (Pancake mix for example). So, a mixed review from me.

    • Garden Mom,

      Many ancient cultures made ovens out of mud bricks, and that’ show they baked their bread. It would be interesting to try to construct such an oven.

      Most of us stock Tang and that can replace OJ in most recipes. Here in Florida, we have citrus for much of the year.

      Thanks for the feedback.

    • I have an old sheet metal folding oven made by Coleman. They still sell this, can be used on most any stove, I’ve used it on a brick volcano style wood fireplace.

    • Tigerlily says:

      Look into plans to build a solar oven. There are tons of them available and most are pretty cheap to do and require minimal skill.

      • There’s also the Camp Oven (runs on propane and has 2 burners on top. We use ours when camping and would be our 1st line of grid-down cooking.

    • Kate in GA says:

      Garden Mom,

      You do not need electricity to cook. However, you do need the correct tools. If you don’t have a dutch oven, you need to get one. Then you can cook anything over a fire. It is easy to make a solar oven or you can buy one.

      How about a cardboard box oven? You can make one of those for no money. (Use charcoal for the heat.) I know someone who said her mother-in-law once cooked a Thanksgiving turkey in a cardboard box oven.

      How about making a Dakota Fire Hole to cook on? That doesn’t cost money either. And Gayle has a really good idea of making a mud oven if you have the time and energy.

      You do not need a blender to cook either. I don’t use ANY electric kitchen appliances for cooking. (I have a few of them but don’t use them. For example, I got my blender as a wedding gift 31 years ago. I don’t even know if it works anymore.)

      Your great-grandmother didn’t have electricity to cook with. Need something ground up to a powder? Use a mortar and pestel. Need to beat a cake mix for 2 minutes? Use hand beaters and crank them or use a wisk.

      Think creatively and you wont have to worry if you have electricity or not!

      • Kate in GA says:

        I also forgot to mention a haybox cooker. They can cost as little as nothing if you use blankets for insulation, or for a little bit of money you can purchase filler to use as insulation.

        • GardenMom says:

          Thank you very much to everyone. I had no idea there were so many options for ovens. I was planning on just using the camp stove to cook skillet style. Awesome group.

  14. stream148 says:

    Just downloaded THE COOKBOOK, Thanks to Gayle, MD and others, I can not wait to try some of the recipes. This is one of the best ideas I have seen yet! Thanks to all! Great job!

  15. Gayle & MD,
    Can we still submit recipes and perhaps see a Second Edition or Second Volume in say 6 months. I may have several recipes to add (I’ll know after I get a copy and see) and still have a few more to test with stored food, dry milk, etc, but I’ve just been too darn busy to get everything tried out, tested, and put together.

    • If there’s enough interests and M.D. gives the okay, I don’t see why not. I am sure that once people starting looking through the recipes they will think of something we’ve left out.

      • Kate in GA says:

        I just realized I have a really good shelf-stable marinade for pork. So I am for a second addition too!

  16. HI Wolf Pack,
    If you use the recipe on page 131, please correct the amount of salt to one and a half teaspoons. I could have sworn that the recipe that I sent was for Oatmeal Chocolate Chip cookies; but, if you do use raisins, add about a teaspoon of cinnamon, as well.
    I don’t know where the recipe for chocolate chip cookies on page 132 came from; but, it doesn’t seem like 2 and a quarter cups of flour would be enough for the amount of shortening that is listed. Is this a “for real” amount?
    Does anyone else have corrections that I need to make to my cookbook when I get it printed out? This was a big project done in a very short time; so, we are bound to find a few misprints.

    • Ugg. You didn’t submit the recipe? That means that I have failed to give credit to someone who did submit it. Sorry about the mix up.

    • I am pretty sure tomatos are acidic. Under pressure canning – should the example given should be potatoes, …?

      • Micheal,

        It is now recommend that tomatoes be pressure canned. The reason given is that a lot of the hybrid tomatoes (the ones that are genetically modified) do not have a proper acid content). My mother still uses the water bath method. She just adds a TBS of lemon juice. But the FDA (I believe those are the folks) now say that water bath is not a safe method for doing tomatoes.

        Now if I were still working for the newspaper, I would see if the folks that make pressure canners hired lobbyists to “steer the direction” of this recommendation. I do smell a rat here.

        Perhaps someone else can comment more authoritatively on the change in recommendation.

        • Kate in GA says:

          I can. Go to your extension service and ask them for a recommendation. I was speaking with my rep earlier this year and she told me she uses a water bath for some of her tomato recipes. I told her I do too. Then she showed me the University of GA guidelines. It says you can water bath or pressure can tomatoes. Follow the drections in the Blue Ball book for the recipes. For example, tomato recipes with onions need to be pressure canned. Plain tomato sauce does not.

          • Kate in GA says:

            Oops! I forgot to add that plain tomato sauce that will be in the water bath needs to have lemon juice added to the jar before you place them in the water bath canner.

  17. Hunker-Down says:

    Page 135, last paragraph; change from 3.5 to 3-5.

    • Hunker-Down says:


      How can we make changes to our copy of the WPCB?
      Folks have already posted tips and tricks that I would like to add.

  18. Galye and all contributors to the cookbook:

    Thank you!

  19. Wow the cookbook is out fast, that is Wolf Pack power. OK, let’s start the kitchen book. Lot’s of ideas on blenders and juicers with no power but I will need to do some testing. Ovens? Can you dig a hole? Dig a hole and fill with burning wood or charcoal. When you have a lot of glowing coals cover with 3 inches of dirt, place your metal baking dish in hole cover with foil and a gunny sack then cover with dirt. Remove in 1 hour. Navajos do this to cook turkey except they cover the turkey with wet clay then the gunny sack and dirt. Let cook 3 hours or over night, remove turkey, crack open the now clay pot over the turkey and the best moist meat you ever ate. Next is a Dutch oven, so easy to use. Google it for a lot of information. The Texas Dutch oven society is a great resource. My wife has baked many cakes, cookies and pies on the side of our camp fire. Grid down? Just go camping at home. I’ll bet we have many answers to every cooking problem, that’s Wolf Pack Power. I think it was on a TV show I saw called, Apocalypse Pa. They had a blender powered by a exercise bike.

    • Caoimhin,

      I like that idea–The Wolf Pack Kitchen Book. Or, Cooking Wolf Pack Style, Post-SHTF.

  20. Bill Dunn says:

    I am on dial up, top speed is 14.4kb. No way in the world could I down load this. How else will I be able to receive this?

    • Bill,

      Do you have a friend with a high speed connection? Do you have a local cafe with internet service? You could take a jump drive with you, download the file and bring it home to print it.

    • Bill is there a way you can go to a library or borrow a friends connection? If you can you can download it into a zip drive then transfer it to your computer.

  21. Kate in GA says:

    I just downloaded mine too!

  22. Thanks Gayle and M.D.!
    This is a really useful resource, both now and when TSHTF. I’m already considering what to try first. Awesome job!

  23. SaratogaPrepper says:

    Just downloaded. I’ll set the Wifey-Poo and daughter to cooking, I’ll do the cleaning up. The Good Lord knows if I do the cooking, they will be calling 911.

  24. AZ Rookie Prepper says:

    Just downloaded the Wolf Pack Cookbook, I am so happy with what I see in there. The recipe for biscuits and gravy reminded me so much of how my dad makes it, back home we called it “Southern Ice Cream”. Thanks Gayle and M.D. for getting this together for us.

    • AZ,

      Yep. I am about as Southern as they get–cooking wise, at least. That’s a recipe from my dh’s mother’s recipe box. And was born and raised in Texas.

      • AZ Rookie Prepper says:

        Gayle, I would say you and your dh’s mother were right on the money when it came to that recipe!!!! My folks are from Arkansas and thats where dad learned his “Southern Ice Cream” recipe…great stuff. I liked your ideas of a follow-on series, let us know when its time to contribute again.

  25. Bill Dunn says:

    Help! How do I reply to a couple of people that were kind enough to answer a question I posted couple of days ago?

    • Lint Picker (Northern California) says:

      Bill, look at this comment. Do you see the word “REPLY” in pale letters immediately below it? That’s the reply button. OK, now find the comment you want to reply to, hit the “REPLY” button that is immediately under the comment, then a new message box will open up. In that box, type your message in it. When you are done typing the message, hit the “Submit” button, which is immediately below the box. Done.

      One tip, it helps us all if you direct your comment to somebody. In other words, type their name somewhere in your reply so we know exactly who you’re talking to.

  26. Bill,

    Just click on the word “REPLY” and a box should open up. Type into that box.

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